Ingredients
Main Ingredients
- 1 cup pearl couscous
- 1 tablespoon olive oil
- 15 oz can corn, drained
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/4 cup diced red onion
- 2 jalapeño peppers, diced
- 1/4 cup chopped cilantro
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
Instructions
- Cook Couscous: Cook the pearl couscous according to the package directions, usually by boiling in water until tender. Drain any excess water and set the cooked couscous aside to cool.
- Char the Corn: Heat the olive oil in a skillet over medium-high heat. Add the drained corn and cook it for 4 to 6 minutes, stirring occasionally, until the corn kernels are lightly charred for a smoky flavor. Allow the corn to cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, and salt until smooth and well combined.
- Combine Salad Ingredients: In a large bowl, add the cooked couscous, diced jalapeño peppers, charred corn, diced red and orange bell peppers, diced red onion, and chopped cilantro. Mix gently to combine all ingredients evenly.
- Toss with Dressing: Pour the prepared creamy dressing over the couscous mixture and toss until every ingredient is evenly coated. Adjust seasoning with extra lime juice or salt if desired. Garnish with additional chopped cilantro.
- Serve: Serve the Southwest Couscous Salad chilled or at room temperature as a flavorful side dish or light main course.
Notes
- For a spicier salad, leave the jalapeño seeds in or add more jalapeños.
- Substitute mayonnaise with avocado mayo for a healthier alternative.
- This salad can be made a few hours ahead and refrigerated to enhance flavors.
- Add black beans or grilled chicken to boost protein and heartiness.
- If pearl couscous is unavailable, small pasta like Israeli couscous can be a good substitute.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegetarian
